Nutrition per serving may change if servings are adjusted.
1 medium zucchini, sliced lengthwise
1 medium summer squash, sliced lengthwise
1 small red onion, cut into ½-inch slices
2 medium roma tomatoes, halved
Nonstick cooking spray
¼ teaspoon ground black pepper
8 slices whole-grain crusty country-style bread
1 cup shredded part-skim mozzarella cheese (4 ounces)
½ cup basil leaves
Lightly coat zucchini, summer squash, onion and tomatoes with nonstick cooking spray. Sprinkle with salt and pepper.
For a charcoal grill, grill zucchini, squash and onion on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once. Grill tomatoes about 3 minutes or until heated through and lightly charred, turning once. Grill bread slices 1 minute; turn. Top with cheese and grill 1 minute more. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on a grill rack over heat. Cover and grill as directed.)
Cut up vegetables as desired. Top bread slices with vegetables and basil leaves.